Blackcurrant jam, a recipe for the winter for every taste. Thick blackcurrant jam - delicious recipes for the winter

How to make blackcurrant jam simply, quickly and easily, we will tell in this article. Step by step recipe with photos.

Every housewife on the shelves of her pantries should have at least a few blackcurrant blanks.

After all, this berry, no worse than raspberries, saves our body from colds and many other ailments during the cold season.

Blackcurrant jam turns out to be thick, tasty, moderately sweet, with a distant sour taste characteristic of this berry.

The rich ruby color of the jam will make this preparation the brightest and most expressive among others standing on your shelves.

Blackcurrant jam can be opened right from the beginning of winter, and one spoonful of it can be consumed with a cup of tea.

There is no better way to prevent colds.

Blackcurrant jam - step by step recipe with photo

Ingredients

550 grams of blackcurrant;
500 grams of granulated sugar;
60 milliliters of filtered water;
a pinch of citric acid.

COOKING SEQUENCE

How to make blackcurrant jam:

Carefully sort out the currants, removing rotten and crumpled berries. Place selected fruits in a container, pour cold water, remove debris that floats to the surface.

Send the currants to a thick-walled enameled pan, pour it with a small portion of clean water, set on the top fire.

Bring the mixture to the boiling stage, reduce the heating to a minimum. Boil the berry for the next 5 minutes, without covering with a lid.

Then pour in a measured amount of granulated sugar, dissolve it with frequent stirring, cook for about 4 more minutes.

Then put the pan on the table, turn its contents into a homogeneous puree using an immersion blender. If there are still pieces of skin left, rub the mixture with a spoon through a sieve with small holes, separating smooth puree from dense pieces.

Return blackcurrant jam to the stove, bring to a boil, while stirring it often with a wooden spoon, separating the thickening mass from the walls of the container and preventing it from burning. At the same time, you can throw a pinch of citric acid to ensure long-term storage. Boil the jam for 2 minutes.

In parallel, clean the container for storing jam with soda, sterilize and dry completely. Fill the jars with hot jam to the very brim, tightly seal by hand with sterile screw caps. Turn the jars over, making sure that the lids do not leak jam. Next, the jars are completely cooled under a warm blanket or blanket. After a day, take it to a room that is as isolated from sunlight as possible.

Various jams can significantly transform your breakfast. This type of topping is very popular in Europe because it has a very strong visual effect. Small colorful jars of confiture just ask you to open them and taste the contents. Miniature sandwiches with butter and marmalade improve the mood and turn tea drinking into a small holiday. Prepare confiture from any berries and fruits, the only rule is the brighter the better. Orange, cherry, strawberry, blueberry confiture - this is a small fraction of the confiture brotherhood. Combine the ingredients, experiment and enjoy the result of your labors!

Ingredients for the preparation of currant confiture:

currant red, black, white - 300 g
sugar - 0.5 cups
gelatin - 1 tbsp.

Recipe currant confiture:

Preparing confiture is very simple. In the original recipe, pectin is added to the berry syrup to obtain the required consistency, but it can be replaced with gelatin. So, soak gelatin in 50 ml of warm water for 10 minutes.

In the meantime, wash the currant berries in several waters, and then sort them out. Discard spoiled or dry berries.

Prepare a ladle or pan for cooking confiture. The dishes must be clean and dry, have a thick bottom.

Transfer the currants to a bowl and cover with sugar. Put the berries on medium heat and bring the berry mass to a boil. Then remove from fire.

Using an immersion blender, puree the currants.

Add soaked gelatin to the ladle and send the berries to the stove again.

On low heat, bring currant confiture to a boil and turn off the heat.

Pour hot and liquid confiture into jars, tightly close them with lids and leave to cool (and solidify) completely.

Completely cooled currant confiture acquires a thick consistency and can be spread on bread. Serve this confiture with cookies or bread for coffee.

Bon appetit!

Blackcurrant jam for the winter is one of our family’s favorite sunsets, because it’s so nice to open another jar of jam early Saturday morning, serving it with freshly baked pancakes or pancakes, especially when you don’t need to rush anywhere and you can enjoy the taste of this fragrant berry. That is why in the blackcurrant harvesting season I fill any containers with it to the maximum, but I prefer to preserve jams in 200-gram baby food jars. No, not at all because I don’t have cans, but because my relatives are still those “crunch-nosed” ones! They open the jar, try it once and don’t want to do it again, and the rest of the workpiece has to be introduced into pies or, in the worst case, disposed of. And jars of 200 g are just enough for us for three "for one sitting" - for about 7-8 pancakes.

However, it's up to you - preserve blackcurrant jam for the winter in any container, the main thing is that it tastes good to you!

So, let's prepare blackcurrant berries, sugar and start cooking!

Rinse the berries in water, removing long cuttings, if any. Then pour the whole mass of currants into a saucepan, cauldron or pan with a non-stick bottom.

Let's add granulated sugar. This year in June there was a lot of rain, so the berries taste sour, watery. That is why I do not add citric acid or lemon juice. Gently mix all the contents of the saucepan and put it on the stove, warming up to a boil. Sugar must be dissolved.

As soon as this happens, grind the hot mass with a submersible blender or pour it into the bowl of a food processor, turning it into a puree. Be careful as the mass is hot and may splatter around. After grinding the jam, heat it again for 5 minutes.

Put hot jam into jars steamed or heated in the oven and immediately screw them with lids or roll them up with a seaming key.

Be sure to check the closure by turning the jars upside down or on their side. If you don’t hear the whistle of the incoming air, then the blackcurrant jam prepared for the winter has come out well.

Let it cool, and then transfer to the pantry. In the process of cooling, blackcurrant jam will become thicker due to gelling.

Such blanks are incredibly pleasing to the eye, especially when the pantry is filled to the top with them!

Have a nice winter!

Hello dear readers. Currant is a berry loved by many, which contains a large amount of vitamins and nutrients. Not everyone knows that it contains 4 times more vitamin C than lemon, and the concentration of potassium exceeds its amount in bananas. Small berries, with a slightly pronounced sourness and bright aroma, are able to fully provide the body with vitamins. The benefits of currants have been scientifically proven, it can not only increase immunity, but also regulate the functioning of the intestines, and prevent the development of fermentation processes in it. Berries reduce acidity in the stomach, help the process of hematopoiesis.

This means that in winter you can enjoy healthy currant desserts, while strengthening the protective properties of the body.

OUR RECIPES:

Jam "Pyatiminutka" from blackcurrant

Preparing currant jam is quite simple, the most important thing is to carefully collect small berries, then prepare them. You can do it in a simpler way, buy it on the market, in the summer season, its choice is very large.

You will need:

sugar, 1.5 kilograms;
drinking water, 200 ml.

Cooking

First you need to sort out the berries for the presence of dented, spoiled specimens, leaves or twigs.
Rinse the currants, you can do it in a sieve, under water. Spread on a cloth or paper towels to drain the water.
At this time, boil the syrup, it is prepared as follows. All the sugar is poured into a ladle or pan of a suitable volume, water is added, heated on the stove until all the crystals are dissolved. It is worth saying that water is not added to the jam, but it is in this recipe that it will be required.
Wash prepared jars with lids with soda and sterilize.
Add the berries to the syrup, cook for five minutes, stirring occasionally. Reduce the power of the stove if the "Five Minute" boils strongly. In such a short time, currant jam will acquire a beautiful color, and the berries will remain intact.
Pour hot jam into jars, close or roll up the lids.
Place upside down on a blanket, wrap until completely cool.

Blackcurrant jam with whole berries

If whole currants come across in the jam, it is not only tasty, but also looks beautiful. With such sweetness, you can drink tea or bake a cake. Making currant jam is not at all difficult.

You will need:

granulated sugar, 1 kilogram;
black currant, 1 kg.

Cooking

Sort the berries, rinse and put on paper towels to dry the water.
Pour all the sugar into a saucepan or cauldron with a thick bottom, add currants. Leave for 30 minutes, during which time the juice will stand out.
Pre-prepare lids and jars, wash and sterilize in the oven or over steam, if there are few of them, you can use the microwave.
Put the berry mass on the stove, turn on medium power, cook until boiling. You can mix with a silicone spatula, it will not allow you to accidentally crush the berries. Remove the foam formed on the surface each time.
Boil until the crystals are completely dissolved, turn off the stove and let cool to a warm state.
Boil the jam again and let it cool down.
For the third time, after it boils, turn off the stove, pour into jars, screwing the lids tightly.
Turning the jars upside down in them, put them on a bedspread and wrap them up. Leave in this position until they cool down.

Blackcurrant jam with raspberries

You can diversify currant jam by adding raspberries to it. This option will make the taste more interesting and help you harvest more berries in a season at the same time.

You will need:

raspberries, 1 kilogram;
sugar, 1.5 kilograms;
blackcurrant, 500 grams.

Cooking

Pour pre-sorted raspberries into an enameled or plastic basin, cover with sugar and leave for about 6 hours to extract juice.
Prepare currants: separate the leaves and wash the berries. Sprinkle onto a paper towel to absorb all the water.
Transfer the raspberries with sugar to a large saucepan with a thick bottom, put on the stove, turned on at medium power.
Bring the berries to a boil (remove the foam), and wait until the remaining sugar dissolves. Turn off the stove, cool.

Wash jars and lids for jam with soda, sterilize.
Repeat the previous point again.
Add currants to the cooled raspberries, boil, cook for 10 minutes.
Arrange the hot "assorted" in sterile jars, close tightly or roll up the lids.
Wrap upside down in a blanket and let cool completely.

This wonderful jam combines two super berries that are very beneficial for our body.

How to cook thick blackcurrant jam

You can prepare jam that is suitable for baking sweet pies without adding thickeners. The main thing is to observe the proportions and cook it correctly.

How to achieve the density of currant jam

Makes the consistency of jam more dense, a little more sugar;
Currant is distinguished by the ability to give the finished product density. You can cook the berries longer, but watch the color of the mass. When she starts to change it to dark, this is a sign that the jam is ready;
If the berries are very ripe and juicy, then it is better to cook them in a shallow and wide container. Under this condition, the moisture during boiling will evaporate faster.

Blackcurrant jam for the winter - recipe

From black currants, a thick jam is obtained, which consists only of sugar and berries. It holds its shape well, can be used to make sweet pastries or put on a piece of fresh loaf.

You will need:

blackcurrant, 1 kilogram;
granulated sugar, 1.5 kilograms.

Cooking

Sort the berries, remove small twigs or leaves, rinse well.
Pour onto a cloth or paper towel folded in several layers so that all the water is glassed.
Combine sugar and currants in a suitable container, grind with a submersible blender or mash with a fork.
Put the jars and lids to be sterilized in the oven or in any convenient way.
Pour the mixture into a saucepan, bring to a boil on medium heat. Be sure to remove the appeared sweet foam.
Boil the jam for 10 minutes, during which time it will begin to thicken.
Transfer hot jam into sterile jars, tightly twist or roll up the lids.
Put on the bedspread upside down, wrap up. Keep covered until completely cool.

Currant jam without cooking - raw

Blackcurrant is suitable for harvesting for the winter, not only in the form of jam. These berries mashed with sugar are very tasty. This option will reduce the time for preparing vitamins for the future, and the aroma and taste will not be lost during the boiling process. Even children can cope with this type of “raw jam”.

You will need:

currant, 1 kilogram.
sugar, 1 kilogram,
blender (if available).

It should be said right away that the use of a blender is not mandatory, but in this way the cooking time is reduced, you can grind the berries with a mashed potatoes or a fork.

Cooking

Place the pre-sorted and washed currants in a deep container, cover with sugar.
Grind in any convenient way, leave for 20 minutes, until the crystals dissolve.

If it is supposed to freeze “raw jam”, then pour it into plastic containers and put it in the freezer.
You can store it in the refrigerator. To do this, sterilize the lids and jars, dry on a towel. They must be dry so that the currant does not "ferment".
Pour the berries grated with sugar into prepared containers, close the lids, and place in the refrigerator.

Currant jam with mint

Mint added to jam will give it a fresher aroma and a subtle taste.

You will need:

granulated sugar, 1.2 kilograms;
sprigs of mint, medium bunch.

Cooking

Rinse berries and mint under water; for convenience, you can put it in a sieve.
Transfer the currants to the pan, add sugar. Let the juice stand out, it will take 20 minutes.
During this time, wash the jars with soda and sterilize.
Put the pan with sugar and currants on the stove, turned on at medium power.
Stirring occasionally, wait for the jam to boil.
Chop the mint leaves and add to the berries.
Boil for 10 minutes, transfer to sterile jars, close tightly with lids.
Place on a blanket upside down and wrap, cool completely.

The jam is very tasty, unusual, spicy. You will love this jam.

Blackcurrant jam without pits and skins

This recipe is more time consuming compared to the previous options, but for the sake of the result you can work hard. Currant separated from seeds and skins is a truly royal dessert.

You will need:

black currant, 1 kilogram;
sugar, 1 kilogram.

Cooking

Sort the berries, discard the leaves or spoiled specimens, wash in a colander under running water.
Lay out on several layers of paper towels to dry.
Using a meat grinder or blender, grind the currants into a puree, then pass it through a sieve. Thus, the bones and skins will not fall into the jam.
In an enameled or non-stick pan, send the grated currants.
At medium power, stir, bring to a boil, add sugar, reduce power, cook for 5 minutes.
Let the jam cool, bring to a boil again, keep on the stove for another 10 minutes.
Pour currant jam into pre-sterilized jars, tighten the lids.
Wrap in a blanket, bottom up, leave to cool completely.

Black and red currant jam - assorted

The combination of black and red currant berries gives the jam a rich aroma and interesting taste. Its color is more saturated and deep. It is prepared no more difficult than from one type of berry.

You will need:

red currant, 400 grams;
blackcurrant, 600 grams;
sugar, 1.7 kilograms.

Cooking

Sort and rinse the berries, for convenience, you can do this through a colander.
Transfer to a heavy bottomed saucepan and sprinkle with sugar.
Leave to form juice for 30 minutes.
After this time, put on the stove, turned on at medium power, bring to a boil, remove the foam that appears.
Sterilize lids and jars in any convenient way (in the oven, microwave or in a saucepan with a special sterilization nozzle).
Boil the jam for five minutes.
Hot, pour it into sterile jars, tighten the lids.
Turn all jars upside down, wrap in a blanket, cool completely.

Choose any recipe and cook with pleasure. Stock up for the winter and make your family happy.